Vegan Recipes - Appetizers

Veggie Kofta

Lots of fresh vegetable washing and chopping involved in this recipe but it's well worth the effort. These are best eaten right after frying but you can form the kofta and refrigerate them in a container until you're ready and then dip them into the coatings and fry them up to serve. This is a great finger food for parties and kids love them too!

Ingredients:

2 small onions, chopped (1/2 cup)
3 tablespoons oil
1 clove garlic
1 green chili pepper, finely chopped (optional)
1 tablespoon of finely chopped fresh ginger
1 teaspoon salt
1/2 pound of fresh green beans, chopped
1/2 small cabbage, chopped
1 cup of green peas
2 large potatoes, peeled and chopped
1/4 cup chopped fresh coriander
3/4 teaspoon tumeric powder
6 tablespoons soy or bean flour
1 teasspoon finely ground flax seed
1 1/2 cups fine vegan breadcrumbs

Directions:
Heat 3 tablespoon of oil in a large pan. Fry onion until golden. Crush garlic, chili and ginger together with 1 teaspoon of salt. Add tumeric powder and the garlic mixture to onion.

Add the vegetables, except the potatoes. Mix well, adding salt to taste and 1/2 cup of water. Cook over medium low heat about 15 minutes, stirring frequently. Cover and reduce heat, cooking until vegetables are tender.

Boil the potatoes until soft. Allow to cool and then mash.

Uncover cooking vegetables and allow to cook until dry. Add the mashed potatoes and mix well. Allow to cool enough to be handled.

Mix the soy flour and ground flax seed with 6 tablespoons of water in a wide shallow bowl and blend well. Add more water if necessary to get a thin enough consistency for dipping.

Place the bread crumbs in another wide, shallow bowl.

Form the mixture into thick fingers about 4 inches long (kofta shape). Dip the kofta into the soy flour/flaxseed mixture and then into the breadcrumbs.

Fry the kofta in hot oil until golden.

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